猪血酶解液加工酱油的研究

Study of Sauce Processing Using Enzymatic Hydrolysate of Animal Blood

利用动物血液制作酱油在以前的文献报导中主要采用酸水解和混合发酵的方法 ,其成品品质较差 ,并与国家的卫生规定相冲突 ,生产周期长 ,风味不良。本研究采用复合蛋白水解酶水解动物血液 ,经离心分离 ,杀菌 ,调香等工艺 ,制作出在营养价值和风味上均可与大豆发酵酱油相媲美 ,且不含黄曲霉毒素B1 的酱油。五批成品平均全氮含量达 1 90g 10 0ml ,氨基酸 0 84g ml ,氨基酸总量 93 0 8mg 10 0ml。其氨基数占氨基酸总量的 44 6% ,分别比大豆发酵酱油 (一级 )高 11 2 % ,和动物血液混合发酵酱油高 19 3 %。

The papers presented before are mainly invoved the methods of acid hydrolysis and mixed culture fermentation for the production of soybean sauce using animal blood,however the products obtained are poor in quality,bad in flavor and have a long production cycle.And the methods for sauce production are against the nation hygiene rules.Our research is concerned with hydrolysis of animal blood using mixed proteolytic enzyme,process of centrifugal separation,sterilization and blending,a result,a good quality sauce free of aflatoxin B1,whose nutrition value and flavor is similar to that of soybean fermentation sauce,is obtained.The test performed on five batches of finished products shows that there is an average content of gross nutrogenium 1.90 g/100 ml,amino acid 9 308 Mg/100 ml,the required amino acid content is 44.6% of gross amino acid content,which is more than soybean fermentation sauce(1st class by 11.2% and more than mixed culture fermentation sauce by 19.3% using animal blood.